Slow-Braised Lamb Youvetsi with Kasseri Cheese

Youvetsi is a beloved Greek dish, traditionally prepared with slow-cooked meat and orzo pasta, baked to perfection with rich tomato sauce and aromatic spices. This refined version elevates the classic recipe with marinated, slow-braised milk-fed lamb, infused with citrus and warm spices, creating an exceptionally tender and flavorful result. The lamb is first seared for depth of flavor, then gently roasted with a fragrant marinade until it falls off the bone. The cooking juices enrich the orzo, which is simmered to a creamy consistency before being finished under the broiler with melted Kasseri cheese. Though this recipe requires patience, the result is a deeply satisfying, restaurant-quality dish that embodies the heart of Greek home cooking. Perfect for special occasions or a comforting weekend meal, this youvetsi is worth every step.

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Ingredients (Makes 6 portions)

For the Lamb Marinade

Juice of 2 oranges
2 tablespoons ground cumin
2 tablespoons dried oregano
1 teaspoon ground cinnamon
2 tablespoons ground coriander
1 teaspoon chili powder (adjust to taste)
¼ teaspoon ground allspice
20 ml (1 ½ tbsp) apple cider vinegar
20 g (1 tbsp) honey

For the Lamb

2 lamb shanks and 2 lamb shoulders, cut into large pieces
Salt, to taste
2 oranges, sliced
500 g (1.1 lb) onions, thinly sliced
80 ml (⅓ cup) olive oil
3 bay leaves
4-6 small hot chili peppers, deseeded and finely chopped
6 garlic cloves, peeled

For the Orzo

800 g (1.75 lb) medium orzo
40 ml (3 tbsp) olive oil
50 g (1.75 oz) onion, finely chopped
700 g (1.5 lb) tomatoes, grated
1 liter (4 ¼ cups) vegetable broth or water

For Serving/Garnishing

2 bunches fresh cilantro, finely chopped (optional)
150-200 g (5-7 oz) Kasseri cheese, grated
Salt and freshly ground black pepper, to taste

Nutrition Information (per 100g)

Calories: 180
Fat: 8
Protein: 12
Carbohydrates: 15
Fiber: 2

Directions

Prepare the Marinade

1. Blend all marinade ingredients with 250 ml (1 cup) water in a food processor until smooth.

Prepare the Lamb

2. Generously season the lamb with salt.
3. Sear the lamb in a hot pan without additional fat, in batches, until well browned on all sides.

Slow-Braise the Lamb

4. Preheat the oven to 160°C (320°F).
5. Arrange onions at the bottom of a roasting pan, place orange slices around the edges, and drizzle with olive oil.
6. Place the seared lamb on top, add bay leaves, and pour over the marinade.
7. Cover and roast for 4 hours (or 3½ hours for goat) until the meat is tender and falls off the bone.

Prepare the Orzo

8. Remove the lamb from the pan, discard bones, and shred the meat into medium pieces.
9. Strain the cooking juices into a bowl and wipe the roasting pan clean.
10. Heat olive oil in a deep pan over medium heat, sauté the onion for 2-3 minutes.
11. Add orzo and toast for 4-5 minutes.
12. Pour in the strained lamb juices, half the broth, and grated tomatoes. Simmer for 10 minutes, adding more broth if needed.

Finish the Dish

13. When the orzo is tender but still moist, gently fold in the shredded lamb.
14. Stir in cilantro, season with salt and pepper.
15. Transfer to the roasting pan, sprinkle with Kasseri cheese.
16. Broil for 5 minutes until the cheese melts and turns golden.
17. Let rest for 5-10 minutes before serving.

Cookix's Secrets

Alternative Cooking Method

Cook the lamb in a slow cooker for 6-8 hours on low.

Cooking Tips

For best results, marinate the lamb overnight.
Use a heavy-bottomed pan for even browning of the lamb.

Healthier Version

Use whole wheat orzo for added fiber.

Regional Ingredient Substitutions

Replace Kasseri with Gruyère or sharp cheddar if unavailable.

Serving Tips

Pair with a crisp Greek salad and a glass of red wine.

Ask Cookix, your sous-chef